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Gallery Recipe Summary Servings: 8

Ingredients Ingredient Checklist 3 navel oranges 1 tablespoon sherry vinegar 1/2 teaspoon salt 1/8 teaspoons freshly ground black pepper 1 1/2 tablespoons extra-virgin olive oil 1 medium jicama, (about 1 pound), peeled 1 small red onion, sliced into thin semicircles

Gallery

Recipe Summary Servings: 8

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 3 navel oranges 1 tablespoon sherry vinegar 1/2 teaspoon salt 1/8 teaspoons freshly ground black pepper 1 1/2 tablespoons extra-virgin olive oil 1 medium jicama, (about 1 pound), peeled 1 small red onion, sliced into thin semicircles

Directions

Slice 1 orange in half, and squeeze the juice from one half into a bowl. Add sherry vinegar, salt, and pepper; slowly whisk in oil.

Cut away peel and pith of remaining 2 1/2 oranges. Slice oranges into 3/8-inch rounds, and use your hands to pull slices apart into bite-size pieces. Set aside in a large bowl.

Cut jicama into 2-inch matchsticks. Add jicama and onions to orange pieces. Pour vinaigrette over; toss to combine.

Reviews

 Add Rating & Review

Reviews

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All Reviews for Jicama and Orange Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Jicama and Orange Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest